摘要
目的:为苹果酸乳酸酶(MLE)酶制剂的生产和果酒的生物降酸提供理论依据。方法:以植物乳杆菌R23为材料,研究乳酸菌生物量、培养温度、pH值、L-苹果酸浓度、NAD+含量及供厌氧等环境条件对其产MLE能力的影响。结果及结论:植物乳杆菌R23在对数生长期内,产MLE的量及其活力随着菌量的增加而增加;产酶活力较高的时期是在细菌生长进入稳定期的4～8h内;植物乳杆菌R23最适产酶温度35℃,pH6.0～7.0;适量的L-苹果酸和NAD+以及厌氧发酵对其产酶和酶活力均有促进作用。
Objective：To provide theoretical basis for produing malolactic enzyme propreparations and biodeacidification of fruit wine.Methods：Using Lactobacillus plantarum R23 as raw material,the effects of the lactic acid bacteria biomass,temperature,pH value,L-malic acid,NAD＋ concentration and aerobic or anaerobic conditions on producing MLE were studied.Results and Conclusion：The content and activity of malolactic enzyme increased with increasing bacteria biomass at logarithmic phage,enzyme activity reach a high value during the first 4～8 h of stationary phase.The appropriate produce enzyme temperature and pH value were 35 ℃ and 6.0～7.0 of Lactobacillus plantarum R23.A moderate amount of L-malic acid or NAD＋ or anaerobic fermentation could ptomote enzyme production and activity.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2012年第5期35-40,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
福建省财政专项(No.STIF-Y05)
关键词
植物乳杆菌R23
苹果酸乳酸酶
产酶特性
L-乳酸
Lactobacillus plantarum R23
malolactic enzyme
characteristics of producing enzyme
L-lactic acid
